· Côte des Blancs - a strain of Saccharomyces cerevisiae, has been
derived from a selection of the Geisenheim Institute in Germany. It
is a relatively slow fermenter, identical to Geisenheim Epernay,
but producing less foam. This yeast requires nutrient addition for
most chardonnay fermentations. Côte des Blancs produces fine,
fruity aromas and may be controlled by lowering temperature to
finish with some residual sugar. It is recommended for reds,
whites, sparkling cuvées and non-grape fruit wines (especially
apple, it is reported). Ferments best between 17°-30°C (64°-86°F).
Sensitive below 13°C (55°F).
· Montrachet - a strain of Saccharomyces cerevisiae, has been
derived from the collection of the University of California. This
strain has been widely used in the U.S. since 1963. It is a strong
fermenter with good ethanol tolerance, and will readily ferment
grape musts and fruit juices to dryness. This strain also has good
tolerance to free sulfur dioxide. This strain is recommended for
full bodied reds and whites. It is not recommended for grapes that
have recently been dusted with sulfur, because of a tendency to
produce hydrogen sulfide in the presence of higher concentrations
of sulfur compounds. Montrachet is noted for low volatile acidity,
good flavor complexity, and intense color.
· Pasteur Champagne - a strain of Saccharomyces bayanus, has been
derived from a pure culture slant of the Institut Pasteur in Paris.
This strain has been widely used in the U.S. since 1968. It is a
strong fermenter with good ethanol tolerance, and will readily
ferment grape musts and fruit juices to dryness. This strain also
has good tolerance to free sulfur dioxide. This strain is
recommended for all white wines, some reds and for fruit juices.
Although this yeast is somewhat flocculent, it is not commonly used
for sparkling wine. Pasteur Champagne has been recommended, by
several sources, for restarting stuck fermentations. Ferments best
between 15-30 deg. C, (59-86 deg. F).
· Pasteur Red® - a strain of Saccharomyces cerevisiae, has been
derived from the collection of the Institute Pasteur in Paris. It
is a strong, even fermenter that produces full bodied reds. This
yeast encourages the development of varietal fruit flavors,
balanced by complex aromas, especially when using grapes of the
Cabernet family. It may be necessary to cool the fermenting must to
prevent unwanted temperature increase. This yeast is reported to
give character to less robust red grapes, or those picked before
optimum development.
· Premier Cuvée - a strain of Saccharomyces bayanus from French
wine yeast is a special isolate of Red Star Yeast & Products.
This yeast has good tolerance to ethanol and free sulfur dioxide,
and ferments to dryness. Premier Cuvée is noted as a very low
producer of foam, urea, and fusel oils. It is recommended for reds,
whites and especially champagne. This yeast is reported to perform
well restarting stuck fermentations. Winemakers have remarked that
Premier Cuvée is the fastest, cleanest, and most neutral fermenter
offered by Red Star®. Ferments best between 7°-35°C (45°-95°F).
CUSTOMER REVIEWS
There are currently no reviews of this
product.
Submit a Review
CUSTOMER QUESTIONS
Read Complete Questions & Answers
|
Ask a Question
10/20/2008 -- I made a batch of beer using Muntons American Style Light Beer. I put the packet of yeast on top, let it sit for ten
minutes . . .
5/28/2007 -- my main problem is with the yeast,sometimes it works really fast other times it seems really slow.how can i be sure that . . .
7/5/2006 -- We have a recipe for making orange wine. It calls for wine yeast, grape tannin, and yeast nutrient. Which of your products . . .
7/3/2006 -- Are there any mead yeasts that can bring it up past 18 percent ABV? If so, are there any you would recommend?
10/19/2005 -- Last Fall I made some zinfandel whose OG was 30 brix. After fermentation (which I think finished), the wine is still WAY . . .
Read Complete Questions & Answers
|
Ask a Question